Crispy Pata

Instructions

1. Clean and prepare the pork leg
   Clean the pork leg thoroughly. Using a knife, scrape off any hair and impurities. Pat dry with paper towels. Rub salt all over the pork leg.
2. Boil the pork leg
   In a large pot, place the pork leg and add enough water to cover it. Add salt, peppercorns, garlic, onion, bay leaves, vinegar, and soy sauce. Bring to a boil, then lower heat and simmer for about 1.5-2 hours or until the meat is tender but not falling off the bone.
3. Dry and season the pork
   Remove the pork leg from the pot and drain well. Allow it to cool completely. Once cooled, rub the skin with baking soda (this helps make the skin crispy). Place in the refrigerator uncovered for at least 3 hours or overnight to dry out the skin.
4. Heat the oil
   In a large, deep pot suitable for deep frying, heat the vegetable oil to 350-375°F (175-190°C). Make sure the pot is large enough as the oil will bubble up when you add the pork leg.
5. Deep fry the pork leg
   Carefully lower the pork leg into the hot oil. The oil will bubble vigorously, so be cautious. Fry for about 15-20 minutes, turning occasionally until the skin is golden brown and crispy all over. You may need to partially cover the pot to prevent oil splatters.
6. Drain and rest
   Remove the pork leg from the oil and drain on paper towels. Let it rest for about 10 minutes before chopping.
7. Chop and serve
   Using a sharp cleaver or heavy knife, chop the crispy pata into serving pieces. Be careful as the skin will be very hard and crispy. Serve immediately with soy-vinegar dipping sauce.